It’s as though these lemon poppy seed muffins were meant for the waffle maker. They turn out light, with an airy crumb on the inside and a delightful crisp on the outside. The crunchy poppy seed and refreshing lemon flavor combo is a classic breakfast fave, but you have our permission to eat these any time of day.
My recipe includes more poppy seeds than you’ll usually see because we are big fans of the poppy seed. Cut back if you want, but for me, three tablespoons is just right, and if I’m honest, it takes some restraint to prevent me from dumping even more in.
We tried these topped with raspberries, with powdered sugar, and with nothing at all. If you’re feeling decadent, whip up some icing (add lemon juice to it if you’d like) or a simple sugar glaze and drizzle it over the waffles. Honestly, though, I like them best plain — the lemon poppy seed flavor is so aromatic and yummy, it really doesn’t need anything more.
- - 1 ½ cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 3 tablespoons poppyseeds
- 3 eggs
- 1 cup milk
- 3 tablespoons lemon juice
- 1-2 tablespoons lemon zest 2 or 3 small lemons
- 1 teaspoon vanilla extract
- 1/4 cup butter softened
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk the dry ingredients together.
In a large bowl, mix together the wet ingredients.
Slowly add dry ingredients to wet ingredients and stir until just combined.
Pour batter into the waffle maker and cook until golden, about 5-6 minutes depending on your waffle iron.
These will last a few days on the counter and can be eaten at room temperature like ordinary muffins, which makes them perfect for busy mornings or afternoon snacks.